20 April 2012

Peanut Butter Chocolate Chip Ice Cream



If you're gearing up for summer, it's time to get out the ice cream maker. If you don't have one, it's time to get one! I put it off for years, telling myself "Be sensible. It's one of those things you'll use once or twice and then ..." Turns out, I use it all the time! The gel-filled canister must be placed in the freezer 24 hours ahead of time, so I just keep it in the freezer at all times. I may even order a second canister for my machine so I can make two flavors without waiting for the canister to freeze.

For links to the nine other ice cream, frozen yogurt, vegan ice cream and sherbet recipes I've developed, just type "ice cream" in the "Looking for Something?" search box on the right or hit the "Recipes/Reviews" page link at the top and look under "Desserts." 

Peanut Butter Chocolate Chip Ice Cream

(Makes about 5 cups)

1 cup creamy natural nothing-added organic peanut butter
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt, if peanut butter is unsalted
1 1/2 cups organic whole or 2% milk
3/4 cup organic heavy whipping cream
1/2 cup semi-sweet chocolate mini chips or chopped chocolate

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), stir together peanut butter, sugar, vanilla extract and salt until the mixture is well blended. stir in a little milk to thin the mixture, then gradually whisk in remaining milk and cream. Cover and refrigerate at least 4 hours or overnight.

2 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment. Add the chopped chocolate or chips during the last 2 minutes.

3 Transfer the soft ice cream to a freezer-safe airtight container. Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.

19 comments:

Sippity Sup said...

I see what you mean about the art of the frozen confection. you are Qmaster though. I still have a bit of trouble which is why the chocolate sorbet was such a revelation. GREG

Jean said...

Thanks, Greg! I AM enjoying my ice cream maker. And I look forward to trying my hand at some sorbets soon.

Cranberry Morning said...

Oh yes, Jean, I do have an ice cream maker. And I just finally lost the pounds I'd gained from the long Easter weekend - and here you are tempting me again! This looks amazing, and I'm going to file this recipe for summertime when the grandkids are here. :-)

Thanks for your nice comment on my post today.

Jean said...

Thanks, Judy. Sorry I tempted you! But it's good you can just have a taste and let the grandkids have the bulk of it (in more ways than one!).

Thomas "Sully" Sullivan said...

Well. We finally get to the health food! Curiously I've never quite reconciled peanut butter and chocolate, though a recent discovery in the Godiva line of truffles is helping me acquire "the taste." Your concoction looks good enough to...um, eat. The spirit is willing. Let it not be said that I wasn't willing to work on my diet. Which way to the spoons?

Jean said...

And it really does almost qualify as health food since it's all organic, chemical-free, hormone-free ingredients. You're on your way!

Southerner said...

Ah Jean a great temptation.Your recipes sound very very enticing.

Marilyn and I ate rum and raisin and lime with chocolate chip cones standing beside The Grand Canal this time last week. Ha! Ha!

So when are you going to open a restaurant or cake shop or even ice cream parlour, Jean, or maybe a combination of all three? I'd splash out the cash to come to the opening ceremony!!!! I mean it!!!!

Jean said...

Well, Tony, *that* is certainly motivating! And if I ever did open some sort of establishment, I'd hold you to that! But I think I'd rather write a book and sell a million of them.

Jan Fredrik Lockert said...
This comment has been removed by the author.
Jean said...

Thanks, Jan! I hope your kids like it. Next time, I'm going to chop my mini chips a little bit. Even the minis are too much chocolate for me in one bite.

Jan Fredrik Lockert said...

Aaahhh this looks great! I will buy an ice cream maker before summer. Never had one. Keep up the good work!

Malli said...

I always thought that peanut butter and chocolate chips are a marriage made in heaven. Now you have taken it up another 'notch' by adding the 'ice-cream' aspect too:)

Jean said...

Malli, thank you. It is a wonderful combination, isn't it?

Javelin Warrior said...

Oh my, this sounds heavenly... And it looks so rich and creamy. I'll take 2 scoops in a waffle cone, please ;)

Jean said...

Thanks, JW. It IS rich and creamy! Don't think I could handle TWO scoops.

Jenn said...

I think I'm back in business Jean!! Hopefully this will work :)
I LOVE this recipe.. the pictures is fantastic! I want to reach right in my computer and crab that cone! Especially this time of year.. we hit 100 the last few days. Ice cream is a must treat!!

Jean said...

Thanks, Jenn. Wow, it's heating up fast there, isn't it! Definitely some ice cream weather. Hope you like this as much as we do.

Charles said...

You see I've been saying the same thing to myself - convinced I'd use it maybe once or twice, but damn if you don't keep making it harder and harder to justify not getting one!

Looks creamy and delicious Jean - love those choc chips peeking through!

Jean said...

Thank you, Charles. I don't know how I got along without an ice cream maker all those years. Love it. I really like to chop the chips a little, even these mini chips, but nobody complained when I didn't!

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